Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

1 rounded tbsp green pesto

Method

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.

Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.

Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.

Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

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Comments, questions and tips

I sliced the chicken and put a clove of garlic into each one. Double the amount of pesto and mix into the veg. Not bland at all, lots of flavour

Pynner

2nd May, 2013

4.05

This meal was delicious and evey one commented on how great the veg tasted. Having read the comments I cooked the potatoes separately which worked fine but I don't think I will do that next time as long as they are not too thick and your pan is quite big I think they will cook ok all together.

kaburova

25th Mar, 2013

This meal is easy to prepare and delicious. I put a white onion instead of red and it was still very tasty. I really like the fact that everything goes in one tray so there are no other pots to wash afterwards. Really recommend it for guests as well. Additional seasoning is a must though. Garlic, oregano and thyme.

rosenrot

24th Mar, 2013

3.05

Chicken was delicious, and the veg was so juicy!

kelseywest

9th Feb, 2013

4.05

Really yummy and very easy. But I took note of other comments and allowed a good 20 minutes longer.Also stirred in a little of the pesto and oil mix into the vegetables ,at the beginning, before chicken was laid on top. And about ten minutes before it was ready I stirred in about a teaspoon or two of concentrated chicken stock. It makes a wonderful sauce.

lizleicester

15th Dec, 2012

3.05

Doubled the quantities and used green olives instead of black, but found that by the time the veg was cooked, the chicken was a bit too dry.

beccajbr

10th Nov, 2012

5.05

This meal was fantastic, however I agree that the potatoes could have done with a little longer. We added chorizo into the mix, along with some herbs and whole cloves of garlic - deeeelicious!

Lovely! I coated the chicken in cumin & coriander and pan seared it before adding it to the veg tin. Also try adding some aubergine and some lightly crushed whole garlic cloves. Serve with a chilled glass of white wine any time of the year. Gorgeous!

pauledworthy

26th Sep, 2012

4.05

Easy to make, only thing I would say cook for 40 minutes before taking the foil off then cook for a further 10 minutes

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